Re: stock pot-used to be chicken stock

[Guest guest]

Del-

>I know I need a stainless-steel one

Why? Enamel is better, IMO, especially for preparing anything acidic.

-

[Guest guest]

Enamel?? I don't have any enamel pots because the enamel comes off

with use. At least when I look at someone's old enamel pots, that's

what I see. Are there some " special " ones that maybe are better than

the ones I have seen? Can you recommend a web site to buy one?

Thanks,

~Del

--- In , Idol <Idol@c...>

wrote:

> Del-

>

> >I know I need a stainless-steel one

>

> Why? Enamel is better, IMO, especially for preparing anything

acidic.

>

>

>

>

> -

[Guest guest]

Del-

It's just a matter of how good and thick the enamel is, I think. Stainless

steel will leach metals into your food over time. Le Creuset makes

excellent enamelware, but it's fairly expensive. I'm sure there are

cheaper alternatives, though.

>Are there some " special " ones that maybe are better than

>the ones I have seen? Can you recommend a web site to buy one?

-

[Guest guest]

But, where does the enamel that wears off the enamel pans go? You

know what, I do have an enamel stock pot! I just remembered it. It

has no name, is solid black and is light weight. Are there

any " rules " to using it, like what to clean it with?

Thanks,

~Del

--- In , Idol <Idol@c...>

wrote:

> Del-

>

> It's just a matter of how good and thick the enamel is, I think.

Stainless

> steel will leach metals into your food over time. Le Creuset makes

> excellent enamelware, but it's fairly expensive. I'm sure there

are

> cheaper alternatives, though.

>

> >Are there some " special " ones that maybe are better than

> >the ones I have seen? Can you recommend a web site to buy one?

>

>

>

> -

[Guest guest]

Hi,

We switched to le creuset to make stock and the difference is just

amazing. they are expensive and heavy but in my opinion it is well

worth having at least one large pot to make stock. They have enamal

on steal but the enamel on cast iron makes a much nicer broth. Its

simmers nice and evenly. We eventually switched all cookware to le

creuset. I have been able to find them pretty cheap either as

seconds or when on clearance.

-Joe

> > > The vinegar helps to break down the minerals in the bones so

that

> > they end up in the stock. My chicken broth is always brown.

> > >

> > >

> > >

> > >

[Guest guest]

Good to know thanks!

Idol <Idol@...> wrote:Del-

It's just a matter of how good and thick the enamel is, I think. Stainless

steel will leach metals into your food over time. Le Creuset makes

excellent enamelware, but it's fairly expensive. I'm sure there are

cheaper alternatives, though.

>Are there some " special " ones that maybe are better than

>the ones I have seen? Can you recommend a web site to buy one?

-

[Guest guest]

I too just got my first few le creuset pots and I couldn't be happier. They are

so well made and retain heat incredibly well. They'd get more of my business,

however, if they didn't put nonstick on their frying pans!

[Guest guest]

-

Oh, they make plenty of non-nonstick pans.

>They'd get more of my business, however, if they didn't put nonstick on

>their frying pans!

-

[Guest guest]

For anyone,

I have 2 painful shoulders and weak arms. What type of cookware would be

lighter, but nontoxic?

Thanks,

Jafa

Joe <jzbozzi@...> wrote:

Hi,

We switched to le creuset to make stock and the difference is just

amazing. they are expensive and heavy but in my opinion it is well

worth having at least one large pot to make stock. They have enamal

on steal but the enamel on cast iron makes a much nicer broth. Its

simmers nice and evenly. We eventually switched all cookware to le

creuset. I have been able to find them pretty cheap either as

seconds or when on clearance.

-Joe

> > > The vinegar helps to break down the minerals in the bones so

that

> > they end up in the stock. My chicken broth is always brown.

> > >

> > >

> > >

> > >

[Guest guest]

,

Yes, I know most of their pots are non-nonstick (or shall we just say

non-toxic?) but all of their FRYING pans have nonstick interiors.

Make no mistake: I am a HUGE Le Creuset fan. Just another example of French

culinary superiority ; )

Re: Re: stock pot-used to be chicken stock

-

Oh, they make plenty of non-nonstick pans.

>They'd get more of my business, however, if they didn't put nonstick on

>their frying pans!

-

[Guest guest]

-

Damn, I went to their site intending to give you some URLs, and it turns

out you're right! They've reduced their product line! I wonder whether

it's just their website, though, because I've seen various non-nonstick

skillets in stores recently, and in my continuing transition away from

nonstick cookware I've been thinking of picking up another one. I guess if

I'm going to I'd better do it immediately!

>Yes, I know most of their pots are non-nonstick (or shall we just say

>non-toxic?) but all of their FRYING pans have nonstick interiors.

>

>Make no mistake: I am a HUGE Le Creuset fan. Just another example of

>French culinary superiority ; )

-

[Guest guest]

Re: Re: stock pot-used to be chicken stock

-

Damn, I went to their site intending to give you some URLs, and it turns

out you're right! They've reduced their product line! I wonder whether

it's just their website, though, because I've seen various non-nonstick

skillets in stores recently, and in my continuing transition away from

nonstick cookware I've been thinking of picking up another one. I guess if

I'm going to I'd better do it immediately!

>Yes, I know most of their pots are non-nonstick (or shall we just say

>non-toxic?) but all of their FRYING pans have nonstick interiors.

>

>Make no mistake: I am a HUGE Le Creuset fan. Just another example of

>French culinary superiority ; )

-

[Guest guest]

,

Yup, I AM right sometimes! I've never seen a le cruset frying pan that wasn't

non toxic--I even have their fancy brochure in front of me now. I seem to

remember that there is another French enamelware company that isn't as well

known as creuset--perhaps they still make them. Let me know if you find a

source.

jessica

[Guest guest]

-

Maybe we're not thinking of the same thing when we talk about frying

pans. What exactly do you mean? I have a non-nonstick skillet from Le

Creuset, and I'm not sure what would distinguish it from a " frying pan " .

>Yup, I AM right sometimes! I've never seen a le cruset frying pan that

>wasn't non toxic--I even have their fancy brochure in front of me now. I

>seem to remember that there is another French enamelware company that

>isn't as well known as creuset--perhaps they still make them. Let me know

>if you find a source.

-

[Guest guest]

Re: Re: stock pot-used to be chicken stock

-

Maybe we're not thinking of the same thing when we talk about frying

pans. What exactly do you mean? I have a non-nonstick skillet from Le

Creuset, and I'm not sure what would distinguish it from a " frying pan " .

>Yup, I AM right sometimes! I've never seen a le cruset frying pan that

>wasn't non toxic--I even have their fancy brochure in front of me now. I

>seem to remember that there is another French enamelware company that

>isn't as well known as creuset--perhaps they still make them. Let me know

>if you find a source.

-

[Guest guest]

We just got a 12 inch NON-nonstick le creuset skillet. I didn't

have time to get the links but if you search google for 10 and 12

inch le creuset skillet you'll find it also you'll find it at local

stores that carry their line.

The le creuset website stinks and does NOT have all their products.

DMM

Ps- The skillet is AWESOME!

--- In , Idol <Idol@c...>

wrote:

> -

>

> Maybe we're not thinking of the same thing when we talk about

frying

> pans. What exactly do you mean? I have a non-nonstick skillet

from Le

> Creuset, and I'm not sure what would distinguish it from a " frying

pan " .

>

> >Yup, I AM right sometimes! I've never seen a le cruset frying

pan that

> >wasn't non toxic--I even have their fancy brochure in front of me

now. I

> >seem to remember that there is another French enamelware company

that

> >isn't as well known as creuset--perhaps they still make them.

Let me know

> >if you find a source.

>

>

>

> -

[Guest guest]

I see my stock pot got changed to a skillet. LOL What exactly is NON-

nonstick? I am leaning towards an enamel stock pot now, after all

this discussion. I like to cook 2 chickens at a time when I make

chicken stock but I don't think I want a pot big enough for 2

chickens so I am thinking about (2) 8 qt pots. What size to most of

you use? From the discussion I am asuming that what I want is enamel

over castiron, not steel. I found a web site where the 8 qt is

$39.95. What do you think? How do you clean them? Is there any way

the enamel will come off the cast iron?

Thanks,

~Del

> > -

> >

> > Maybe we're not thinking of the same thing when we talk about

> frying

> > pans. What exactly do you mean? I have a non-nonstick skillet

> from Le

> > Creuset, and I'm not sure what would distinguish it from

a " frying

> pan " .

> >

> > >Yup, I AM right sometimes! I've never seen a le cruset frying

> pan that

> > >wasn't non toxic--I even have their fancy brochure in front of

me

> now. I

> > >seem to remember that there is another French enamelware company

> that

> > >isn't as well known as creuset--perhaps they still make them.

> Let me know

> > >if you find a source.

> >

> >

> >

> > -

[Guest guest]

Del,

The enamel on high quality cookware does wear down over time, but very slowly.

My mother has had some enamel covered cast iron for decades that still is fine.

You clean it like anything else, but I wouldn't take steel wool to the surface.

The pot you mention sounds too cheap to be good--why don't you post the link and

get an opinion from the group.

I use an 8 qt stockpot for chicken broth and I use two chickens at a time.

However, I always use carcasses and bones from roast chicken for my stock. I

personally think this is much more economical and just as nutritious. Oh, and I

LOVE LOVE LOVE roasted chicken. The only problem is that my dh who does all the

shopping (he's a saint) still refuses to buy the pastured chicken. He thinks

it's too expensive and gets the organic, " all vegetarian feed " kind. Oh well,

nobody's perfect!

Re: stock pot-used to be chicken stock

I see my stock pot got changed to a skillet. LOL What exactly is NON-

nonstick? I am leaning towards an enamel stock pot now, after all

this discussion. I like to cook 2 chickens at a time when I make

chicken stock but I don't think I want a pot big enough for 2

chickens so I am thinking about (2) 8 qt pots. What size to most of

you use? From the discussion I am asuming that what I want is enamel

over castiron, not steel. I found a web site where the 8 qt is

$39.95. What do you think? How do you clean them? Is there any way

the enamel will come off the cast iron?

Thanks,

~Del

> > -

> >

> > Maybe we're not thinking of the same thing when we talk about

> frying

> > pans. What exactly do you mean? I have a non-nonstick skillet

> from Le

> > Creuset, and I'm not sure what would distinguish it from

a " frying

> pan " .

> >

> > >Yup, I AM right sometimes! I've never seen a le cruset frying

> pan that

> > >wasn't non toxic--I even have their fancy brochure in front of

me

> now. I

> > >seem to remember that there is another French enamelware company

> that

> > >isn't as well known as creuset--perhaps they still make them.

> Let me know

> > >if you find a source.

> >

> >

> >

> > -

[Guest guest]

I should have posted this when I told you about it. Here it is:

http://www.cutleryandmore.com/creuset.htm

We have been buying our chickens from a small family farm for 1 year.

They are roam free but not certified organic. They are the cleanest

chickens I have ever seen since I was a little girl and saw the

chickens my dad used to kill and clean! Do you use the roasted

chicken recipe in NT? If not could you tell us your recipe? I have

used the NT baked chicken recipe and can tell you that only the dark

meat comes out good with this recipe. Everytime the white meat is dry!

Are you not concerned where the enamel goes if it wears off over

time? I use only stainless-steel because of this. In one of my posts,

I said that I already have a large new " no-name " stock pot. Do you

think it is alright to use it (from a healthy stand point of course)?

A poor quality enamel pot is not a heavy one and will do what? The

enamel comes off after a week or something??

Again, what exactly is NON-nonstick??

Thanks for sharing,

~Del

> > > -

> > >

> > > Maybe we're not thinking of the same thing when we talk about

> > frying

> > > pans. What exactly do you mean? I have a non-nonstick

skillet

> > from Le

> > > Creuset, and I'm not sure what would distinguish it from

> a " frying

> > pan " .

> > >

> > > >Yup, I AM right sometimes! I've never seen a le cruset

frying

> > pan that

> > > >wasn't non toxic--I even have their fancy brochure in front

of

> me

> > now. I

> > > >seem to remember that there is another French enamelware

company

> > that

> > > >isn't as well known as creuset--perhaps they still make

them.

> > Let me know

> > > >if you find a source.

> > >

> > >

> > >

> > > -

>

>

>

[Guest guest]

I have some stock / non-stick pans to suggest: Cybernox by Sitram ,

Ceraflame and Lodge cast iron.

Cybernox is a " high tech " all-metal alloy that is " stick-resistant "

(not " non-stick " ). I have several of the skillets / pans and I am

quite pleased with them, especially the evassier. I don't skimp on

the cooking fats, but it is still pleasant to not have to scrub

forever to get these pans clean. A quick search shows that Amazon

seems to have the best prices on them at the moment. I don't know if

they have a stew pot in the Cybernox line now (they didn't used to),

but their regular pots are high quality s/s and I've been happy with

mine.

The Ceraflame folks produce ceramic pots that are so tough that you

can literally boil them dry without damaging them. I have a big

cauldron-like stew pot that is quite fun to use -- makes you feel as

if you could just hang it in an open fireplace and start tossing in

eyes of newt and such! They also make tiny " french onion soup "

crocks that you can cook small amounts in (directly on the burner, on

in the oven) and bring straight to the table. Very nice for heating

up a bowl of broth! I bought mine from www.fantes.com -- nice site.

I've never seen a " stock pot " done in cast iron (it would be too

heavy to life, I'd think), but I have a large pot (from Lodge) that

will easily handle a single chicken plus veggies. I tend to use it

more for stews than for stock, however. Cast iron becomes " naturally

nonstick " if you season it properly (lard or coconut oil!) and make a

point of cooking fatty foods like bacon in it to break it in.

Lately, I've taken to both " roasting " chickens (no added liquid) and

making NT-style stock in my oval crock pot. I have no more worries

about trying to get my stove to " just " simmer and it's about as easy

as stock-making gets...

Question: does anyone have any experience using soapstone pots? I

saw some one time and was intrigued because they seemed to offer

a " natural " (chemical-free) alternative to non-stick nonsense and any

potential s/s worries.

[Guest guest]

>

Do you use the roasted

> chicken recipe in NT? If not could you tell us your recipe? I have

> used the NT baked chicken recipe and can tell you that only the

dark

> meat comes out good with this recipe. Everytime the white meat is

dry!

>

I just wanted to jump in here and say that I use Child's recipe

from Mastering the Art of French Cooking for roast chicken. You

first seal the juices in by rubbing butter all over it and inside,

then roasting it for 5 minutes each with first the breast up, then

turned on one side, then the other side for a total of 15 minutes at

450 degrees, basting each time you turn it. Then you leave it on its

side, turn the heat down to 350 and roast it for 25 or 30 minutes

depending on how big the chicken is. Baste about every 10 minutes.

Turn onto other side and roast for another 25-30 minutes. For the

last 15 minutes turn it breast side up and baste so it browns.

The meat is done to the same degree all over the chicken, and I have

never had the breast meat come out dry. It's wonderful!

Ann

[Guest guest]

>>

>Do you use the roasted

>> chicken recipe in NT? If not could you tell us your recipe? I have

>> used the NT baked chicken recipe and can tell you that only the

>dark

>> meat comes out good with this recipe. Everytime the white meat is

>dry!

>>

I use a recipe from a Chinese cookbook.

1. Boil the chicken in a big stock pot, with the giblets, in salted water.

2. When the chicken is almost done, put it in a roasting pan

and roast it til the skin is crispy. (you can put vegies around it

if you want at this point).

3. You can use the broth you made for soup to go with the meal,

or strain it and save for the rest of the week (add some bone

broth if you want to make it more nutritious, but it tastes

great as is). After dinner is done, add the bones from the chicken

back to the broth and boil some more.

This is really easy, and makes the best chicken I've ever had.

I use it for goose too, boiling it in a long metal roasting pan

that sits on the stove over two burners. With goose there is

a lot of fat that gets in the broth so I put it in the fridge and

get the fat off to save for other uses.

It also makes for a MUCH cooler kitchen. Boiling the chicken

is faster than roasting it. I have a stock pot with an inset

pan (for spaghetti) that makes it easy to get the chicken out

of the water, but I also broke down and bought some of those

silcone gloves to make the process easier.

-- Heidi

[Guest guest]

You boil instead of simmer? Great easy sounding recipe. Thanks,

~Del

>

> >>

> >Do you use the roasted

> >> chicken recipe in NT? If not could you tell us your recipe? I

have

> >> used the NT baked chicken recipe and can tell you that only the

> >dark

> >> meat comes out good with this recipe. Everytime the white meat

is

> >dry!

> >>

>

> I use a recipe from a Chinese cookbook.

>

> 1. Boil the chicken in a big stock pot, with the giblets, in salted

water.

>

> 2. When the chicken is almost done, put it in a roasting pan

> and roast it til the skin is crispy. (you can put vegies around it

> if you want at this point).

>

> 3. You can use the broth you made for soup to go with the meal,

> or strain it and save for the rest of the week (add some bone

> broth if you want to make it more nutritious, but it tastes

> great as is). After dinner is done, add the bones from the chicken

> back to the broth and boil some more.

>

> This is really easy, and makes the best chicken I've ever had.

> I use it for goose too, boiling it in a long metal roasting pan

> that sits on the stove over two burners. With goose there is

> a lot of fat that gets in the broth so I put it in the fridge and

> get the fat off to save for other uses.

>

> It also makes for a MUCH cooler kitchen. Boiling the chicken

> is faster than roasting it. I have a stock pot with an inset

> pan (for spaghetti) that makes it easy to get the chicken out

> of the water, but I also broke down and bought some of those

> silcone gloves to make the process easier.

>

> -- Heidi

[Guest guest]

>You boil instead of simmer? Great easy sounding recipe. Thanks,

>~Del

Boil, simmer ... fry, sautee ... don't quote me on terms! I cook it so it is

at boiling temp but not boiling all over the stove, which probably means

" simmer " , but that's how I " boil " eggs too. Martha I ain't.

Anyway, it makes a great chicken ...

-- Heidi

[Guest guest]

Are any of these lighter in weight than cast iron? The cast iron pots are way

too heavy for me. Are these pots non toxic?

Jafa

cfletcherb <fletcher@...> wrote:

I have some stock / non-stick pans to suggest: Cybernox by Sitram ,

Ceraflame and Lodge cast iron.

Cybernox is a " high tech " all-metal alloy that is " stick-resistant "

(not " non-stick " ). I have several of the skillets / pans and I am

quite pleased with them, especially the evassier. I don't skimp on

the cooking fats, but it is still pleasant to not have to scrub

forever to get these pans clean. A quick search shows that Amazon

seems to have the best prices on them at the moment. I don't know if

they have a stew pot in the Cybernox line now (they didn't used to),

but their regular pots are high quality s/s and I've been happy with

mine.

The Ceraflame folks produce ceramic pots that are so tough that you

can literally boil them dry without damaging them. I have a big

cauldron-like stew pot that is quite fun to use -- makes you feel as

if you could just hang it in an open fireplace and start tossing in

eyes of newt and such! They also make tiny " french onion soup "

crocks that you can cook small amounts in (directly on the burner, on

in the oven) and bring straight to the table. Very nice for heating

up a bowl of broth! I bought mine from www.fantes.com -- nice site.

I've never seen a " stock pot " done in cast iron (it would be too

heavy to life, I'd think), but I have a large pot (from Lodge) that

will easily handle a single chicken plus veggies. I tend to use it

more for stews than for stock, however. Cast iron becomes " naturally

nonstick " if you season it properly (lard or coconut oil!) and make a

point of cooking fatty foods like bacon in it to break it in.

Lately, I've taken to both " roasting " chickens (no added liquid) and

making NT-style stock in my oval crock pot. I have no more worries

about trying to get my stove to " just " simmer and it's about as easy

as stock-making gets...

Question: does anyone have any experience using soapstone pots? I

saw some one time and was intrigued because they seemed to offer

a " natural " (chemical-free) alternative to non-stick nonsense and any

potential s/s worries.